Need a non-alcoholic cocktail this season?
.jpg)
Christmas is a season of goodwill and partying. Whether you are the Designated Driver or you don't wish to drink here are some tasty non-alcoholic alternatives to water or soft drinks that our Lecturer Judith Boyle and her students have come up with that will keep you and your guests looking for more.
All drinks can can be batched and made beforehand which makes them perfect for the holiday season and for hosting a great day/evening.
Non-alcoholic eggnog
Ingredients: 1 vanilla pod, split and seeds scraped out; 4 egg yolks; 100ml sugar syrup (1:1 brown sugar and water); 100ml double cream; 500ml whole milk; Ice
Method: Put the vanilla seeds in a large bowl. Add the egg yolks and sugar syrup, and beat with an electric whisk until pale, about 2-3 mins. Add the cream and milk, and beat again until just combined. Fill a large jug with ice, then strain in the eggnog mixture. Stir gently until the outside of the jug feels cold, then pour the eggnog into tumblers to serve.
Or if you would prefer it hot gently warm the eggnog until hot and sprinkle with nutmeg.
Zero Mojito
Ingredients: 30ml Fresh Lime Juice; 6 pcs Mint Sprigs; 10ml brown Sugar syrup (1:1 brown sugar and water); Soda Water
Method: Muddle the mint springs with sugar and lime juice. Add splash of soda water and fill the glass with ice. Top with soda water. Lightly stir to involve all ingredients. garnish with sprigs of mint and slice of lime.
Short video of this method here
Punch (to be made in larger quantity)
Ingredients: Tea (1 tea bag in 150ml of hot water leave to brew for 5mins and let go cold); The peel from two lemons; 80mls lemon juice; 200g brown sugar; 500ml non-alcoholic ginger beer/ginger ale; 1g Nutmeg; Ice
Method: In a punch bowl Muddle the sugar and lemon peel. Add lemon juice, tea (cold), nutmeg & ginger ale to the punch bowl. Mix and add ice before serving.
Garnish: With edible flowers or fruit
New Recipes from our Students
Thai Mango Tango (Adam McGrath and Sofie Hengst)
Ingredients: 20ml Lime juice; 40ml Monin Spicy Mango; 10ml Monin Paragon White Penja Pepper; 3 basil leaves; Pinch of chilli flakes; Soda water
Method: In a shaker muddle the chilli flakes, spicy mango, basil leaves and white penja pepper together. Fill the shaker with ice and add the lime and shake. Double strain into a rocks glass filled with ice and top off with soda water
Garnish: dehydrated lime and basil leaf
Bewleys Muleys (Ellen Gaffney, Erica Carpenter and Suzanne Colreavy)
Ingredients 50ml strongly brewed breakfast tea;10ml Monin Muscovado sugar; 25ml Monin green apple syrup; 25ml Monin ginger syrup; 10ml Foamier; aquafaba (chickpea water); Tonic water
Method: Brew your tea for 1 hour and allow go cold. In a shaker place all your ingredients except the tonic water. Shake without ice (this is called dry shaking). Then fill the shaker ¾ full of ice and shake again. Pour into a chilled Moscow mule cup and garnish with dried apple peel and tea leaves.